French Stewed Rabbit
A historical recipe from The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856).
No ratings yet
A historical recipe
The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856). Project Gutenberg eBook #45572.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- a pound of butter
- a pint of claret wine
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 103.
- Cut a rabbit in pieces, wash it, and put it in a stew-pan with salt, pepper, a little mace, and a quarter of a tea spoonful of ground allspice;
- put in water enough to keep it from sticking to the pan;
- cover it closely and let it stew very slowly.
- When about half done add a quarter of a pound of butter, cut in pieces, and rolled in flour, and half a pint of claret wine.
- If the meat should not be seasoned enough, add more salt, pepper or spice.
- Rabbit requires a great deal of seasoning, especially pepper.
- Serve it hot.
- This dish is much esteemed by many Americans.
Plating
Cookware for this recipe
-
Chef's knife